Color Protection of Walnut Kernel Pellicle

doi:10.7506/spkx1002-6630-201122017

Abstract

Abstract: The protective effects of 6 color protection agents against the browning of walnut kernel pellicle were compared, and the individual and combined effects of the selected color protection agents citric acid, EDTA-2Na and CaCl2 on inhibiting the browning of walnut kernel pellicle were further studied using one-factor-at-a-time method combined with an L9(34) orthogonal array design to find out the best combination of color protection agents. The results showed that 1.0 g/L citric acid + 6.5 g/L EDTA-2Na + 25.0 g/L CaCl2 had the best protective effect on the color of walnut kernel pellicle. Citric acid improved the color of walnut kernel pellicle most significantly, followed sequentially by EDTA-2Na and CaCl2. The results of SPSS analysis indicated that citric acid and EDTA-2Na had a significant effect on color protection of walnut kernel pellicle while the effect of CaCl2 was not statistically significant.

Key words: walnut kernel, browning, color protection

CLC Number:

TS255.6

CHENXi，PANXiao-qi，WANGGao-jie，ZHANGJi-bai，WANGZeng-li. Color Protection of Walnut Kernel Pellicle[J]. FOOD SCIENCE, 2011, 32(22): 81-84.

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Color Protection of Walnut Kernel Pellicle

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